Little Green Cheese | Cheese Making at Home

LGC103 - Dan Leighton, from Extinct Cheeses to Medieval Re-enactments

16 Jan 2024

Contributed by Lukas

During a consultation session, Dan contacted me in 2023 to ask about making cheeses from the medieval period.  This piqued my interest, so I invited ...

LGC102 - Yesterdaze Cheese

24 Oct 2023

Contributed by Lukas

Links as mentioned during this episode; Episode 92 - Tracey Johnson from Cheeseneeds.com; https://youtu.be/G0kdjT-6fE4Yesterdaze video tutorial; https...

LGC101 - The Great Cheese Riot of 1766

09 Oct 2023

Contributed by Lukas

Links as mentioned during this episode; The Great Cheese Riot https://en.wikipedia.org/wiki/Nottingham_cheese_riotASK A QUESTION FOR THE PODCASTDon’...

LGC100 - My Cheese Making Journey

25 Sep 2023

Contributed by Lukas

Thank you to all the curd nerds who left messages and comments for this, the 100th Episode!  I feel humbled by them.Links mentioned during the show;O...

LGC099 - Parmesan with Microchips to prevent Counterfeiting

18 Sep 2023

Contributed by Lukas

Today I talk about how Parmigiano Reggiano cheese is now being microchipped to prevent counterfeiting.  I also talk about my experience of being accu...

LGC098 - Cheesemaking Channels on YouTube

11 Sep 2023

Contributed by Lukas

Today we talk about some of my favourite Cheesemaking YouTube channels.Mentioned on the show are the following channelshttps://www.youtube.com/@GavinW...

LGC097 - Interview with Tutu Saad Artisan Cheesemaker Bangladesh

12 Aug 2022

Contributed by Lukas

Tutu’s Artisan Cheese is the only artisanal cheese-making establishment in Bangladesh. Tutu Saadullah personally makes hard and soft cheeses from fr...

LGC096 - Interview with John Wilson, Cavignac & Wilson Kampot Cambodia

13 Jul 2022

Contributed by Lukas

Today's guest is part of the duo who run Cavignac & Wilson, artisan cheeses makers from Kampot in Cambodia.  John talks about how he and his...

LGC095 - Interview with Patricia Gauci

06 Jul 2022

Contributed by Lukas

Patricia is a long-time supporter of the podcast and cheese-making channel and it has been fantastic watching her grow as a cheese maker.  I'm g...

LGC094 - Interview with Ruth Cohn

28 Jun 2022

Contributed by Lukas

I've known Ruth personally since the start of Kim's cancer treatment and she is a wonderful human being.  And why wouldn't she be, see...

LGC093 - Interview with Jennifer Murch

21 Jun 2022

Contributed by Lukas

Jennifer Murch is a homesteader out of Virginia, USA and has two dairy cows with which she makes her cheese.  We talked about all things cheese and d...

LGC092 - Interview with Tracey Johnson from Cheeseneeds.com

14 Jun 2022

Contributed by Lukas

 Today I am joined by Tracey Johnson from Cheeseneeds.com.  She is also an admin of the Facebook page Learn to Make Cheese.  A great conversation a...

LGC091 - Consultation with Wendy Parrington-Jones

08 Jun 2022

Contributed by Lukas

About a year ago, Wendy reached out to me to see if I was willing to do a consultation to help her iron out a few issues with her cheesemaking.  Well...

LGC090 - Cheese History with Julia

11 Aug 2021

Contributed by Lukas

Want to learn a little bit about how cheese was first made?  Well, today I have an interview with Julia from the Cheese History channel where we lear...

LGC089 - Debra Allard Cheeses Loves You

04 Aug 2021

Contributed by Lukas

This weeks guest is Debra Allard who is an artisan cheesemaker from the North Coast of New South Wales.  You can find her market stall most weeks by ...

LGC088 - Interview with Lisa from Cheese52

28 Jul 2021

Contributed by Lukas

Welcome back Curd Nerds.  Today's interview is with Lisa Peterson from the YouTube channel Cheese52.  Lisa makes cheesemaking video tutorials f...

LGC087 - Interview with Chez Fred Fromager Urbain

21 Jul 2021

Contributed by Lukas

Welcome back, Curd Nerds.  This week's episode is an interview with Chez Fred Fromager Urbain, an avid YouTuber that produces home cheese making...

LGC086 - Australia's Favourite Cheese?

17 Jun 2021

Contributed by Lukas

Welcome back, curd nerds.Two weeks in a row, I'm on a roll!  This week I released a couple of video tutorials and taste tests, which I must admi...

LGC085 - Saving Nearly Expired Milk

09 Jun 2021

Contributed by Lukas

Welcome back, curd nerds.Starting again after a long break in between audio episodes.  Lots have happened including a major illness in the family and...

LGC084 – Artisan Cheese goes Online During COVID

19 Jun 2020

Contributed by Lukas

Welcome back, curd nerds. Starting again after a long break in between audio episodes.  I have also created a YouTube channel for the podcast which y...

LGC083 – How to Make Cheese After the Apocalypse!

05 Mar 2019

Contributed by Lukas

Back behind the microphone for another season of podcast episodes, I am looking forward to bringing you some excellent interviews.  This one is no ex...

LGC082 – Ancient Egyptian Cheese Discovered

03 Sep 2018

Contributed by Lukas

I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn't know that a sample of cheese from ancient...

LGC081 – Holy Goat Cheese Wins Major Award

14 Aug 2018

Contributed by Lukas

Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award.Cheese newsHoly Goats herd gives perfect curdT...

LGC080 – Würchwitzer Mite Cheese

31 Jul 2018

Contributed by Lukas

Who would have known that little arachnids can improve the flavour of an otherwise mild cheese?  Introducing Würchwitzer Mite Cheese!Cheese newsWür...

LGC079 – Champion Cheesemaker Biddy Fraser-Davies Dies

24 Jul 2018

Contributed by Lukas

It was sad news in this weeks episode for a well-known New Zealand cheesemaker.  Champion Cheesemaker Biddy Fraser-Davies passed away last week, but ...

LGC078 – Local Creameries

17 Jul 2018

Contributed by Lukas

Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from local dairy animals and eating local grass.  In this ep...

LGC077 – Cheese Thieves in Italy

10 Jul 2018

Contributed by Lukas

Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy?  Neither did I, but there is such an issue.  Listen to ...

LGC076 – Japan’s cheese makers to get aid amid EU imports

03 Jul 2018

Contributed by Lukas

So Japan's cheesemakers are worried about cheap European cheese imports.  Their government is helping with the development of native lactic acid...

LGC075 – Turning Whey into Vodka

26 Jun 2018

Contributed by Lukas

Now I like a drink now and again, so I found this news article very interesting.  Turning Whey into Vodka could be a side hobby!CHEESE NEWSResearcher...

LGC074 – Will Real Camembert Become Extinct?

19 Jun 2018

Contributed by Lukas

It's an outrage, I say!  Real Camembert may become extinct after 2021, after a change in designation laws.CHEESE NEWSCamembert Without Raw Milk?...

LGC073 – Record American Cheddar Exports

12 Jun 2018

Contributed by Lukas

One markets loss is another one's gain.  That is why there have been Record American Cheddar Exports so far in 2018.CHEESE NEWSRecord American C...

LGC072 – Royal Breakfast Cheese

06 Jun 2018

Contributed by Lukas

A Cheese Fit for a royal breakfast.  How delightfully British!CHEESE NEWSA Cheese Fit For a Royal BreakfastTHIS WEEK’S LISTENER QUESTIONS ARE FROM ...

LGC071 – Ants On Cheese?

29 May 2018

Contributed by Lukas

Ants in my cheese?  No, this story is about Ants on cheese as a rind! CHEESE NEWSCheesemaker ups the anty and US says yesTHIS WEEK’S LISTENER QUEST...

LGC070 – Anyone Can Make Cheese

22 May 2018

Contributed by Lukas

During my time as a home cheesemaker, I have met many people who have taken the next step to commercial production.  This weeks news item is about su...

LGC069 – Rare Breeds in Cheese Making

15 May 2018

Contributed by Lukas

Good cheese needs good milk.  One unique dairy on Bruny Island has sourced three rare breeds of cow to assist in making the best cheese possible!CHEE...

LGC068 – Woombye Cheese Company

08 May 2018

Contributed by Lukas

I never thought that I would cry during a podcast episode, but this weeks news story choked me up and got me right in the feels.CHEESE NEWSAward-winni...

LGC067 – Cheese Towers on the Rise!

01 May 2018

Contributed by Lukas

It may sound like a pun, but apparently, Cheese Towers are on the rise!  Yes, couples including my daughter Megan, are opting for Cheese Towers in li...

LGC066 – EU Labelling Laws In Australia

25 Apr 2018

Contributed by Lukas

The second time is a charm.  Back again after an extended absence due to medical reasons, so I'm hitting the ground running with a full range of...

LGC065 – I’m Back!

22 Aug 2017

Contributed by Lukas

Back after an extended intermission, I'm back on the podcast bike again. Yay!  I've also gone back to the old format with Cheese News and L...

LGC064 – Is Home Cheese Making Worth It?

12 Apr 2017

Contributed by Lukas

During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and ...

LGC063 – Why Pasta Filata Cheese Stretches

05 Apr 2017

Contributed by Lukas

During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches?  They are intrigued that I didn't us...

LGC062 – Starter Culture Equivalents

29 Mar 2017

Contributed by Lukas

During this episode, I answer a voicemail question from Diana who wanted to know how to tell the difference between the various brands of mesophilic s...

LGC061 – Black Mould On My Cheese

22 Mar 2017

Contributed by Lukas

During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it...

LGC060 – Where Can I Mature My Cheese?

15 Mar 2017

Contributed by Lukas

During this episode, I answer a question from Jo who gives me three choices that she has with where she has to mature her cheese at her home in the UK...

LGC059 – Lactose Free Cheese

08 Mar 2017

Contributed by Lukas

During this week's show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making...

LGC058 – Starter Culture Substitutes

01 Mar 2017

Contributed by Lukas

In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.OTHER QUESTION...

LGC057 – Flat Camembert and How To Fix It

22 Feb 2017

Contributed by Lukas

In this week's episode, I answer questions from David about his Camembert flattening and ripening issues.OTHER QUESTIONS ANSWERED DURING THE SHOW...

LGC056 – Milk Differences and Best Type for Cheese Making

15 Feb 2017

Contributed by Lukas

In this week's episode, the main topic is about curds not setting, and I then go on to talk about what type of milk is best for cheese making at ...

LGC055 – Brining Time and Raw Milk Issues

08 Feb 2017

Contributed by Lukas

This week's show is full of questions from you the listener!The main questions this week are about Brining times for Parmesan and Cheddar yield f...

LGC054 – Using Goat’s Milk with Cow’s Milk Recipes

01 Feb 2017

Contributed by Lukas

This week's show is brought to you by curd nerds just like you from all over the world.The main question about raw Goat's milk and how do yo...

LGC 053 – Cheese Wax

21 Sep 2016

Contributed by Lukas

This week's episode has many questions from Curd Nerds just like you! Firstly, the question of the week is from John who lives in Denmark.  He a...

LGC 052 – Interview with Brendan Heffernan NSW

22 Aug 2016

Contributed by Lukas

During this episode, I talk to Brendan Heffernan, a fellow home cheesemaker who I met on the Curds n Whey Downunder Facebook group.  We have a great ...

LGC 051 – Interview with Rashel Harris Texas USA

15 Aug 2016

Contributed by Lukas

This week, I talk to Rashel Harris from Texas, USA.  She has been cheese-making for over six years using the milk from her own Jersey cow and has mad...

LGC 050 – Getting Help For Home Cheesemakers

10 Aug 2016

Contributed by Lukas

This week's episode is all about finding help for your cheese-making problems. From Facebook to Forums, this episode is a guide on where you can ...

LGC 049 – Goat’s Milk

01 Aug 2016

Contributed by Lukas

Well, great news.  The cheese-making podcast is back.  I've managed to rearrange my priorities to put the podcast near the top of the pile agai...

LGC 048 – Ask The Cheeseman

08 Feb 2016

Contributed by Lukas

This episode was taken from a livestream Ask the Cheese Maker show, which was broadcast on YouTube.  Don't forget that you can find all my live ...

LGC 047 – Is Cheese Addictive? Yes It Is!

04 Nov 2015

Contributed by Lukas

Today I’m going to answer the question that is on everyone’s mind.  Is cheese addictive?  Well it just so happens that it is indeed addictive du...

LGC 046 – Acid Coagulated Cheese

14 Oct 2015

Contributed by Lukas

In today’s episode I talk about the subtle differences between the main acid coagulated cheese that should be a staple in the home cheesemakers repe...

LGC 045 – Cutting and Cooking Curd

05 Oct 2015

Contributed by Lukas

During the show, I talk about the importance of cutting your curd a consistent size and the effect of cooking the curd has on your final cheese.  It&...

LGC 044 – Waxing Cheese

28 Sep 2015

Contributed by Lukas

Waxing cheese is fairly straightforward, but Timothy asks what type of cheese can you wax.  I step through the various cheese that I wax and why, and...

LGC 043 – Herbs and Spices in Cheese

21 Sep 2015

Contributed by Lukas

Prompted by a voicemail from Wayne, I talk about how to add herbs and spices in cheese.  From chilli, sage, red and green peppercorns, to cumin and c...

LGC 042 – Ripening Process Classifications

14 Sep 2015

Contributed by Lukas

Did you know that there are ways to ripen your cheese depending on the type of cheese you make?  During this episode, I cover the four main ripening ...

LGC 041 – Cheese Classifications

07 Sep 2015

Contributed by Lukas

Today I step through the six different cheese classifications.  I sourced this information from the very good cheesemaking resource titled The Cheese...

LGC 040 – Interview with Colin Giddy from New Zealand

16 Mar 2015

Contributed by Lukas

Colin Giddy is a home cheesemaker from Morrinsville, New Zealand. He describes his inspiration for making cheese, how he has made many different types...

LGC 039 – Interview with Darren Aldridge

09 Mar 2015

Contributed by Lukas

This week I have an interview with home cheese enthusiast, Darren Aldridge from Box Hill in Melbourne. He has been making cheese since 2013 and has a ...

LGC 038 – Raw Milk Cheese

21 Feb 2015

Contributed by Lukas

The food standards are changing here in Australia, and commercial cheese makers will be able to make a wider range of raw milk cheese.  I play an int...

LGC 037 – 7 Mistakes Everyone Makes With Cheese

09 Feb 2015

Contributed by Lukas

During the show I talk about 7 mistakes everyone makes with cheese, and article in Business Insider Australia which I expanded upon.  I believe that ...

LGC 036 – Welcome Back!

19 Jan 2015

Contributed by Lukas

Welcome back to Season 2 of the Little Green Cheese Podcast.I hope you had a great holiday break and are ready for another season of podcast episodes ...

LGC 035 – Cheese Fridge Update and New Cheese Making Kits

10 Nov 2014

Contributed by Lukas

A choc-o-block episode for you this time around.I talk about how my cheese fridge is holding up after about a year of use, and how I have found the st...

LGC 034 – Coagulation

12 Oct 2014

Contributed by Lukas

Did you know that there are three types of coagulation in the cheesemaking process?  Well let me enlighten you in the episode that covers the basics ...

LGC 033 – Mozzarella Feedback

29 Sep 2014

Contributed by Lukas

This week I have a special guest, my daughter Amy who talks about her experience during my very first Mozzarella workshop many years ago. I also answe...

LGC 032 – Cheese Body Defects

15 Sep 2014

Contributed by Lukas

This week's topics are Cheese body defects such as mechanical holes, dryness, or too much moisture in your cheese.  I offer solutions on how to ...

LGC 031 – What Non Curd Nerds Think About Little Green Cheese

01 Sep 2014

Contributed by Lukas

This weeks feature is a review of the podcast that appeared in episode 90 of the Reaction Podcast by a couple of non curd nerds!  Just be forewarned ...

LGC 030 – Recipe Tips

18 Aug 2014

Contributed by Lukas

During the show I talk about the importance of sticking to the recipe.Please forgive me if I sound a little harsh, but it is very important to not var...

LGC 029 – Rennet and Lipase

04 Aug 2014

Contributed by Lukas

SSo where do rennet and lipase come from and how are they sourced?  I think you may be surprised at the answer.During this episode, I cover the types...

LGC 028 – Salts Function in Cheese Making

21 Jul 2014

Contributed by Lukas

Salts function in cheese making is this weeks topic.  I also talk about types of salt and what is the best to use in cheese making at home.This week’...

LGC 027 – Kosher Cheese with Dovid Wheeler

14 Jul 2014

Contributed by Lukas

Today we learn about Kosher cheese from Dovid Wheeler in Israel.  I first started corresponding with Dovid about a year or so ago, and he sent throug...

LGC 026 – Cheese Yield

07 Jul 2014

Contributed by Lukas

During today’s show, we talk about milk to cheese yield.Listener questions covered were about the fat content in cheese, cheese fridges, using blue...

LGC 025 – Pasteurization

23 Jun 2014

Contributed by Lukas

Something I haven’t talked about on the podcast before has been pasteurization of milk, so this week I broach this subject in depth.I step through t...

LGC 024 – Cheese Tasting Notes

09 Jun 2014

Contributed by Lukas

Welcome back curd nerds!I recently had a birthday party, and we purchased quite a few samples of cheese for our cheese board.  I talk about some of t...

LGC 023 – Life On a Dairy Farm 1970s

26 May 2014

Contributed by Lukas

A bit of a deviation from the normal format.  I took the opportunity to capture a bit of history and interviewed my father, John Webber.  It is abou...

LGC 022 – Mozzarella Hits Mainstream TV

12 May 2014

Contributed by Lukas

A cracker of a show this week.  I talk about the recent event where mozzarella hits mainstream TV in the show My Kitchen Rules, which has big ratings...

LGC 021 – Making and Maintaining Brine

04 Feb 2014

Contributed by Lukas

This weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses.  I have even seen brine used...

LGC 020 – Maturing Your Cheese

20 Jan 2014

Contributed by Lukas

This episode is all about maturing your cheese.  How to do it, what to mature it in, when to wax and when to vacuum pack, and how to keep the humidit...

LGC 019 – Cheese Making Goals for 2014

05 Jan 2014

Contributed by Lukas

Starting the year off with a bang by listing my three cheese making goals for 2014.The goals are as follows;Perfect at least two mould ripened cheeses...

LGC 018 – A Chat with Ian Treuer

29 Dec 2013

Contributed by Lukas

Today I had the pleasure of talking to an experienced home cheesemaker, Ian Treuer.  He lives in Edmonton, Alberta Canada.Ian has a successful cheese...

LGC 017 – Air Drying and Turning Cheese

17 Dec 2013

Contributed by Lukas

During this episode, we learn about air drying and turning cheese after it has been pressed or brined.These important processes can make or break your...

LGC 016 – Fifteen Uses for Whey

26 Nov 2013

Contributed by Lukas

During this episode, I describe fifteen uses for whey that you may be wondering what to do with after cheese making. One of the uses I mentioned was t...

LGC 015 – My Favourite Soft Cheese

06 Nov 2013

Contributed by Lukas

This episode is all about my favourite soft cheese, and how simple they are to make.I step through the process of making your first few soft kinds of ...

LGC 014 – Mark Brown at Purple Pear Farm

10 Oct 2013

Contributed by Lukas

Our guest this episode is Mark Brown from Purple Pear Farm at Maitland, NSW Australia. He makes cheese on their organic 14-acre farm to feed the WWOOF...

LGC 013 – Interview with Nigel Laubsch

03 Oct 2013

Contributed by Lukas

Hey curd nerds, ready for another great episode?  Our guest this week is Nigel Laubsch from Perth in Western Australia. Nigel makes his own cheese a...

LGC 012 – Interview with Debra Allard

24 Sep 2013

Contributed by Lukas

My guest on the show this week is Debra Allard from Burringbar, New South Wales. She is a keen cheese maker, once started a cheese making business, bu...

LGC 011 – Interview with Sue Roberts

17 Sep 2013

Contributed by Lukas

Our guest this episode is Sue Roberts from Flowerdale in Northwest Tasmania.Sue has made over 20 different cheeses at home, and writes at http://thepr...

LGC 010 – Interview with Carole Castles

04 Sep 2013

Contributed by Lukas

A great interview with a passionate home cheesemaker who lives in NSW, Australia.  Carole Castles has made over 150 kinds of cheese from the milk pro...

LGC 009 – The Best Milk for Cheese Making

27 Aug 2013

Contributed by Lukas

Today I talk all about milk, how it is processed, and its composition.  I also cover off the best milk for cheese making, and what types of milk that...

LGC 008 – Interview with Sharon Bailey

31 Jul 2013

Contributed by Lukas

My guest this week is Sharon Bailey from South Australia. She is up to her 39th cheese made right in her very own kitchen, so we catch up and have a g...

LGC 007 – Starter Cultures

22 Jul 2013

Contributed by Lukas

 This episode is all about starter cultures.  There are two main types, Mesophilic and Thermophilic.  But did you know that there are many differen...

LGC 006 – 10 Tips For Successful Cheese Making

25 Jun 2013

Contributed by Lukas

In this episode of the podcast, I give 10 tips for successful cheese making at home.The news feature this week can be found at The Globe and Mail http...

LGC 005 – Interview with David Dawson

31 May 2013

Contributed by Lukas

This week’s episode includes a great interview with my friend David Dawson who lives in Manitoba, Canada. We had a great chat about cheesemaking in ...

LGC 004 – Interview with Gürkan Yeniçeri

24 May 2013

Contributed by Lukas

A great show this week. I interview Gürkan Yeniçeri who has a cheese and deli blog: artizanpeynirci.blogspot.com. His blog is in Turkish, so you may...